Method

Lightly brown coconut and ground mustard seeds in a pan on medium heat – about 30 seconds – taking care not to burn. Set aside. Grind into a paste using a mortar and pestle.

For tempering spices, heat the oil in a large pan over medium heat and add the salted chillies, cinnamon, fenugreek and mustard seeds and cook until mustard seeds pop up – about 20 seconds. Add rampe, curry leaves, onion, garlic and tomato and cook until onion is caramelised – about 2 minutes.

Add pumpkin and spices and sauté for about 1 minute. When well mixed, add water, cover with a lid and cook for about 8–10 minutes, until pumpkin is soft. Add coconut milk and the roasted coconut paste. Mix and cook for a further 2 minutes. Add extra coconut milk if you prefer a thinner liquid. Check flavour; add salt if desired.